Oil-Free Wild Garlic Pesto
garlicky, lemony and oil-free, this pesto is simply delicious!
. . .
add it to pasta dishes, use it for pizza, smear it on sandwiches, use it as a dip for veggies … this pesto is magic!
I find pesto to be really versatile and can come in handy when you want a tasty and delicious meal, without having to spend time and energy on preparing it. I have used this pesto to make a quick and delicious pasta dish, mini pizzas (using pitta bread), sandwiches (it really adds a punch) and also used it as a dip for veggies and crackers! I like to have a batch of fresh pesto in the fridge, but due to the lack of oil, it does not last too long and that is why I freeze at least half of it. That way I have it ready to use with pasta dishes and makes for the speediest of dinners!
Wild garlic (Allium ursinum), also known as ramson, is a relative of chives that grows wild in damp woodlands, and is often found in marshlands (fenlands) or near water drainage ditches. As a wild uncultivated food, wild garlic is full of bioactive phytonutrients, minerals and vitamins that are known to be beneficial to health. Extract from the leafs has been shown to have strong anti-inflammatory properties, to lower blood pressure, decrease insulin sensitivity and lower cholesterol.
Wild garlic is in season in April/ May and can be a little tricky fo find, but some local farmer’s markets can have it. Do not be discouraged if you cannot find it though because pretty much any green herb can be used for making this pesto - we are talking basil, arugula, parsley, spinach … the possibilities are endless!
needed ingredients
preparation details
Just like in most of the sauces I prepare, my trustworthy food processor (I have named her Maggie :)) does all the work, but I do want to point out couple of things:
For a creamier pesto:
Soak the cashews for 3-4 hours, or simply boil them for 10-15 min. (I never remember to soak mine, so boiling is the way for me)
Process the nuts, nutritional yeast and spices first before adding the wild garlic, lemon and water
If you desire a less garlicky taste, skip the garlic cloves and only use the wild garlic (if using another type of herb for preparing the pesto, then use the garlic cloves)
I like freezing at least half of the pesto, that way I have it readily available. As for the rest, transfer the pesto to a glass jar, store in the refrigerator for up to a week and enjoy it in one of the many ways listed in the beginning of the post!
recipe
Oil-Free Wild Garlic Pesto
Garlicky, lemony and oil-free, this pesto is simply delicious! Add it to pasta dishes, use it for pizza, smear it on sandwiches, use it as a dip for veggies … this pesto is magic!
Author: The Kitchen Plot
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Serves: -
Perfect for: pasta, pizza, sandwiches, dip, condiment
Keeps for: in refrigerator - 1 week; freezer - 1 month
Ingredients:
1/2 cup (80 g) cashews, soaked or boiled for 10 min.
1/2 cup (60 g) walnuts
4 Tbsp nutritional yeast
1/2 tsp sea salt
1 tsp universal spice blend
1 bunch (120 g) wild garlic (or basil, arugula, spinach, parsley)
1 lemon, juice and zest
4 garlic cloves
1/4-1/3 cup (50-75 ml) cold water
Method:
Start by soaking the cashews for 4 hours or boil them for 10 min., drain and set aside to cool.
Place the cashews, walnuts, nutritional yeast, spice and salt in a food processor and process for 1 min., until the nuts are finely ground. Add the rest of the ingredients and process for another 1-2 min. until achieving desired consistency of pesto (creamier or chunkier, it is up to you)
Transfer half of the pesto to small freezer-friendly containers and keep in freezer for up to a month; transfer the rest to a glass jar and store in the refrigerator for up to a week.
Bon Appétit!